Bureau of Substance Abuse
Non-Alcoholic Beverages Recipes

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Non-Alcoholic Beverage Recipes

All drink recipes yeild one drink unless otherwise noted.

Sonoma Sonata

• 4 oz. grape juice
• 4 oz. ginger ale

Serve in a tall wine glass, over ice cubes. Garnish with orange slice.

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Crown Calypso

• 1 scoop of fine ice
• 1/2 small banana
• 1 1/2 oz. cream
• 1 oz. orange juice
• 1/2 oz. simple syrup *

Blend all ingredients. Serve in a tall glass. Garnish with oragne wedge, banana chunk and mint.

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Tonga Twist

• 3 oz. pineapple juice
• 3 oz. grapefruit juice
• 1/2 oz. grenadine
• club soda

Fill a tall glass with ice cubes. Add first three ingredients. Stir. Fill glass with club soda. Garnish with pineapple wedge, cherry and mint.

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Nautica New Orleans

• 1 scoop of fine ice
• 6 oz. grapefruit juice
• 1 oz. grenadine
• 1 oz. simple syrup *
• 2 oz. cream
• 1 egg white
• club soda

Blend first six ingredients together. Pour into tall glass. Fill the glass with club soda. Garnish with grapefruit wedge and mint. Makes 4 servings.

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Fairmont Fizz

• 20 oz. cranberry juice
• 4 oz. Rose's lime juice
• 10 oz. water
• 6 tsp. sugar

Stir all ingredients in a punch bowl, add ice cubes. Garnish with orange slices. Makes 12-15 servings.

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Tropical 36

• 1/2 banana
• 1 dozen fresh strawberries
• 8 oz. pineapple juice
• 1 tsp. sugar

 Blend all ingredients with ice. Serve in a large snifter.

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Berry Berry

• 1 dozen fresh strawberries
• 8 oz. sweet & sour mix
• 1 tsp. sugar
• dash grenadine

Blend all ingredients with ice. Serve in large snifter.

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Breeze

• 6 oz. cranberry juice
• 6 oz. pineapple juice

Pour over ice in a tall glass.

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Virgin Pina Colada

• 8 oz. pineapple juice
• 1/2 oz. cream of coconut

Blend with ice. Serve in a large snifter.

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Orange Blossom

• 8 oz. orange juice
• 1 egg white
• 1/2 tsp. sugar

Blend all ingredients with ice.

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Virgin Mai-Tai

• 6 oz. orange juice
• 6 oz. pineapple juice
• dash grenadine
• dash orgeat syrup **
• dash sweet & sour mix

Pour over ice. Serve in a large snifter.

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Juice Cocktail

• 1 doz. fresh strawberries
• 1/2 fresh banana
• 4 oz. pineapple juice
• 4 oz. orange juice
• 1/2 tsp. sugar
• 4 oz. half & half

Blend all ingredients with ice. Serve in a large snifter. Serves 2.

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Strawberry Colada

• 1 doz fresh strawberries
• 8 oz. pineapple juice
• 1/2 oz. cream of coconut

Blend all ingredients with ice. Serve in a large snifter.

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Banana & Cocoa

• 1 fresh banana
• 1 oz. hot cocoa
• 8 oz. half & half

Blend all ingredients with ice.

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Holstein

• 8 oz. cola or diet cola
• 4 oz. half & half
• 2 tsp. vanilla extract

Fill a chimney glass with ice. Add all ingredients and stir. Garnish with cherry.

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Tropical Fruit Punch

• 2 cans pineapple juice
• 1/2 can orange juice
• 1/2 bottle sweet & sour mix
• 1/8 bottle grenadine

Mix all ingredients until well blended. Makes 25 servings.

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Tropical Fruit Fizz

Same as above but with 24 oz. ginger ale added. Makes 30 servings.

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Summer Buzz

• 1 C Mac Nut or other coffee
• 1/2 C chocolate milk

Blend and serve over ice, topped with cinnamon.

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Summer Swirl  

• 3 oz. pineapple juice
• 1 oz. cream of coconut
• crushed ice
• 2 oz. ice cream
• 1 oz. pureed frozen strawberries

Blend first 3 ingredients. Pour into a glass coated with the strawberry puree.

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Pacific Rim Fruit Delight

• 3 oz. pineapple juice
• 2 oz. orange juice
• 1 oz. sweet & sour mix
• 4 oz. orgeat syrup **
• cola

Fill a large glass with cubed ice. Pour ingredients into glass, stir. Float cola on top. Garnish with pineapple wedge and cherry.

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Fruit Smoothies 

• 3 oz. ice cream
• crushed ice
• choice of fruit

Blend all ingredients. Garnish with appropriate fruit.

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Espresso Smoothie 

• 1 C espresso
• 1/4 oz. cream of coconut
• 1/2 banana
• 2 tsp. cinnamon
• 3 oz. ice cream

Blend all ingredients. Serve over crushed ice.

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Coco Cafe'

• 4 oz. crushed ice
• 4 oz. cream of coconut
• 4 oz. coffee

Blend ice, milk, and cooled coffee on medium speed for 10-20 seconds. Pour into snifter. Garnish with grated coconut and a cinnamon stick.

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Summer Breeze

• 3 oz. cranberry juice
• 1 oz. grapefruit juice
• 4 oz. ginger ale

Fill a 12 oz glass with ice cubes. Pour in juices and ginger ale. Stir gently. Garnish with a lime wheel.

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Orange Fizz

• 3 oz. freshly squeezed orange juice
• 3 oz. sparkling mineral water
• grenadine

Put ingredients in a fluted champagne glass. Add a dash of grenadine for pleasing color and sweeter taste. Garnish with a slice of orange.

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Justin Julep

• 1 C black or orange tea (strong)
• 2 tsp. sugar
• 1/2 lemon
• 4 mint leaves

Combine tea, sugar, and lemon in glass. Tear mint leaves into strips and steep in 2 tsp. hot water for 1 minute before adding to tea. Add ice cubes. Garnish with a lemon wheel and sprigs of mint.

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Sunrise Surprise

• 3 oz. orange juice
• 3 oz. ginger ale
• 1 oz. grenadine

Combine ingredients. Garnish with a cherry and orange slice.

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Ice Breaker

• 4 oz. herb ice tea
• 4 oz. cranberry juice
• squeeze of lime

Combine ingredients and garnish with a lime.

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Frozen Virgin Tai 

• 1 oz. orgeat syrup **
• 1 oz. pineapple juice
• 1 oz. sweet& sour mix
• 2 oz. orange juice

Blend all ingredients with ice.

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Frozen Cappuccino 

• 3 oz. espresso coffee
• 3 oz. whipping cream
• 1/2 tsp. sugar

Blend with 1/2 scoop of ice.

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Red Dream 

• 2 oz. orange juice
• 2 oz. half & half
• 3 oz. strawberries

Blend with ice until slushy.

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Paradise Punch 

• 2 oz. orange juice
• 2 oz. cranberry juice
• 2 oz. pineapple juice
• 1 oz. half & half
• 1/4 oz. grenadine

Combine all ingredients. Shake well and serve.

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Tropical Shake

• 1 mango
• 1 1/2 oz. passion fruit nectar
• club soda

Blend first two ingredients with ice. Serve in a tall glass. Top with soda.

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Pink Lemonade

• 6 oz. cranberry juice
• 2 oz. sweet & sour mix
• club soda

Blend first two ingredients. Add soda. Serve in tall glass. Garnish with lime wheel and cherry.

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Punch & Jerry

• 1 oz. grenadine
• 3 oz. cranberry juice
• 3 oz. orange juice
• 2 oz. pineapple juice
• 2 oz. pina colada mix

Blend, serve in tall glass. Garnish with slice of pineapple and slice of orange.

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Delight 

• 6 oz. pina-colada mix
• 2 oz. chocolate syrup
• chocolate shavings

Blend, serve in a tall glass.

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Champ-Berry 

• 6 oz. non-alcoholic champagne
• 1 oz. cranberry juice

Mix together. Garnish with strawberry.

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Bay Teeze 

• 1 1/2 oz. non-alcoholic peach schnappes
• 3 oz. pineapple juice
• 6 oz. cranberry juice

Mix all ingredients together. Garnish with slice of lime and strawberry.

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Pink Punch 

• 1 qt. cranberry juice
• 1 qt. pineapple juice
• 1 1/4 C sugar
• 2 qts. ginger ale, chilled

Combine juices and sugar in large container. Stir until sugar dissolves. Chill and stir in ginger ale just before serving. Makes 20 servings.

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Fruit Punch

• 1 can 12 oz. frozen orange juice concentrate
• 1 can 6 oz. frozen pineapple juice concentrate
• 1 can 6 oz. frozen lemonade concentrate
• 1 qt. pineapple sherbert
• 1 qt. lime sherbert
• 1 1/2 qts. ginger ale, chilled
• fresh mint sprigs

Prepare juices according to package. Prepare lemonade using 3 cans water. Combine juices and chill 2 hours. Pour juices into punch bowl and add sherbets in small scoops. Add ginger ale and stir gently. Garnish with mint sprigs. Makes 25 servings.

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Coffee Punch

• 2 qts. strong brewed coffee, cooled
• 2 C milk
• 2/3 C sugar
• 1 Tbsp. vanilla extract
• 1/2 gal vanilla ice cream, softened
• 2 C whipping cream, whipped
• ground nutmeg

Combine coffee, milk, sugar, and vanilla. Stir well and chill. Place ice cream in punch bowl and pour coffee mixture over ice cream, stirring gently. Top with dollops of whipped cream and sprinkle with nutmeg. Makes 25 servings.

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Hawaiian Frost 

• 1 lrg scoop ice
• 4 oz. Hawaiian Punch
• 4 oz. heavy cream

Blend well.

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Sober Strawberry 

• 4 oz. fresh or frozen strawberries
• 1 scoop ice
• 1 pack  cocoa mix
• 3 oz. half & half

Blend well.

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Joggers Treat  

• 1 1/2 cups chilled pineapple juice
• 1/2 cup plain yogurt
• 1 tablespoon honey
• 6 ice cubes 

Combine ingredients in blender container. Cover and run on high until well blended. Serve in chilled glasses. Makes 2 servings.

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Cocoa Cooler

• 1 scoop ice
• 2 packs  cocoa mix
• 4 oz. half & half

Blend well.

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Fruit Fizz 

• 3 oz. pineapple juice
• 3 oz. orange juice
• 3 oz. cranberry juice
• 1 oz. club soda

Blend, chill, and strain into frosted mug.

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Strawberry Patch 

• 2 oz. frozen strawberries
• 2 oz. pineapple juice
• 2 oz. orange juice

Blend juices with ice. Garnish with strawberries.

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Cherry Crush

• 2 oz. cherry juice
• 2 oz. pineapple juice
• 2 oz. orange juice
• club soda

Fill chimney glass with ice. Add juices and a splash of soda. Garnish with cherry.

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Banana Shake 

• 1/2 banana
• 3 oz. pineapple juice
• 3 oz. orange juice

Blend all ingredients in a blender filled 1/2 with ice and pour in large glass. Garnish with banana slice.

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Palace Refresher

• 2 wedges of lemon
• 2 oz. cranberry juice
• 2 oz. fresh orange juice
• 4 oz. sparkling mineral water        

In a tall glass filles with ice, squeeze two wedges of lemon and add cranberry and orange juice, top with mineral water. Garnish with a lemon twist.

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The Vintage Crush 

• 4 oz. orange juice
• 4 oz. sweet & sour mix
• 4 oz. pina colada mix
• 3 slices banana
• 6 strawberries
• 4 oz. grenadine

For a fruity taste: fill up blender with ice and add all ingredients. Blend until thick. Top off with a splash of cranberry juice. If too thin, add more ice. Makes 4 servings.

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Vintage Sunset

• 2 oz. collins mix
• 2 1/2 oz. 7-up
• 3 oz. orange juice

Blend all ingredients. Serve over crushed ice. Float with a splash of grenadine.

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Lynn's Dream Fappe`

• 3/4 cup instant cocoa mix
• 3 cups cold water
• 1 container (4 1/4 ounces) refrigerated ready-to-serve chocolate pudding
• 1/4 cup creamy peanut butter

Blend cocoa mix and water until cocoa mix dissolves. Add chocolate pudding and peanut butter;cover. Beat until smooth. Chill at least a half hour. Just before serving, stir mixture well, pour into mugs or glasses. Garnish with shaved chocolate and/or mini-marshmallows.

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Strawberry Fling

• 1/2 pint strawberry ice cream
• 1 cup milk
• 4 teaspoons grenadine syrup
• whole strawberries

Beat ice cream and milk until foamy thick in blender; pour into glasses. Pour grenadine from spoon down inside each glass (forms bright crimson layer at the bottom). Garnish with strawberries. Makes 3-4 servings.

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Orange Julius

• 1/2 of 6-ounce can (1/3 cup) frozen orange juice concentrate
• 1/2 cup of milk
• 1/2 cup of water
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 5 or 6 ice cubes

Combine all ingredients in blender; cover and blend until smooth. Makes 2-3 servings.

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Mock Pink Champagne

• 1/2 cup sugar
• 1 cup water
• 1 6-ounce can frozen orange juice concentrate
• 1 6-ounce can frozen grapefruit juice concentrate
• 1 28-ounce bottle chilled ginger ale
• 1/3 cup grenadine

Several hours before serve time, mix sugar with water in saucepan and boil 5 minutes. Cool. Add frozen juice concentrates. Refrigerate. At serving time, add ginger ale and grenadine syrup. Stir lightly. Makes 1 1/2 quarts or 10 servings.

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The Enforcer

• Fresh brewed coffee
• Sugar cubes
• Whipped cream
• Cinnamon
• Chocolate sprinkles

Pour coffee into a mug; stir in 2 sugar cubes and a dash of cinnamon. Top with whipped cream and chocolate sprinkles.

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Wassail on the Wagon

• 1 gallon apple cider
• 1 quart hot water
• 1/2 cup instant unsweetened tea
• 2 tablespoon lemon juice
• 1 1/2 teaspoon cinnamon
• 1/2 cup sugar
• 1 whole cinnamon stick

Heat water. Add other ingredients. Serve warm. Makes 1 1/2 gallons or 64-4 oz. servings.

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Non-Nog Eggnog

• 2 eggs, separated
• 1/3 cup sugar
• 1 tablespoon vanilla extract
• 2 cups chilled milk
• 3/4 cup water
• 1 cup whipped cream
• Nutmeg

Beat egg whites at high speed in mixer until soft peaks form. Gradually beat in sugar until stiff peaks form. In large bowl, beat egg yolks until lemon-colored. Gradually beat in vanilla, milk, and water. Stir in egg white mixture and whipped cream. Mix well. Serve with a sprinkle of nutmeg over each cup. Makes 12 servings.

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Fruit Smoothies

• 1/2 banana
• 3 ounces pineapple juice
• 3 ounces orange juice

Blend all ingredients in a blender filled 1/2 with ice and pour in large glass. Garnish with banana slice.

* Simple Syrup

In a medium saucepan, cook 2 cups of sugar in 1 cup of water over high heat, stirring constantly to dissolve sugar. Bring mixture to a full boil. Remove from heat and cool. It may be stored in the refrigerator for several weeks.

** Orgeat

A sweet flavoring of orange and almond.

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Revised December 7, 2007